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°• Environmental Health Department <br /> �. �J r� SHAWN <br /> t 7Y - L. <br /> Y <br /> ttlir_ ' COUNTY <br /> Gireol nese grows here, Time ln: 11-13am <br /> Time Out: 11:41 am <br /> Food Program Official Inspection Report <br /> Name of Facility: PHO RICE& ROLL'D Date: 02/23/2022 <br /> Address: 2725 NAGLEE RD, TRACY 95304 <br /> Owner/Operator: NGUYEN, ANDY P&LE, LOAN Telephone: (925)577-1477 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: INSPECTION/REINSPECTION (Chargeable) Reinspection on or after: 03/09/2022 <br /> VIOLATIONS AND CORRECTIVE ACTIONS <br /> Items listed on this report as violations do not meet the requirements set forth in the California Health and Safety Code commencing with section 7; <br /> 113700.All violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health <br /> and have the potential to cause foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of <br /> the food facility. <br /> #5 Hands Clean/Properly Washed/Proper Glove Use MAJOR <br /> OBSERVATIONS:Observed an employee remove his hat, put his hat back on,touch his nose and return to food prep <br /> without washing his hands. Re-educate employees on proper hand washing techniques and frequencies. Correct <br /> immediately. <br /> Corrected on site. <br /> CALCODE DESCRIPTION:Employees are required to wash their hands:before beginning work before handling food/equipment/ <br /> utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready <br /> to eat foods,after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, <br /> 113961, 113968, 113973(b-0) <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization MAJOR <br /> OBSERVATIONS:Observed a meat cleaver/knife being used to remove ice from the exterior door/gasket of the walk-in <br /> freezer.The meat cleaver/knife was returned to the wall knife strip without proper sanitization. Wash, rinse, sanitize and air <br /> dry all utensils after use and prior to food contact. Correct today. <br /> Knife run through the dish machine. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The air temperature of the walk-in cooler is 44F and food in this unit is 43F. Maintain refrigeration and <br /> cold food at 41 F or below. Correct today. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, <br /> 114037, 114343(a)) <br /> FA0016308 PR0524316 SC333 02/23/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 3 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD <br />